1 hour ago
Monday, August 23, 2010
Boston Cream Whoopie Pies
Box yellow cake mix (I use Duncan Hines)
1/2 cup water
1/2 cup oil
Heat oven to 400. Line a baking sheet with parchment paper.
Mix the cake mix, eggs, water, and oil with an electric mixer on medium speed until well combined. Drop by tablespoonfuls (they spread quite a bit..trust me on this) on prepared cookie sheets and bake for about 5-9 minutes, until edges are golden and tops spring back when lightly touched.
Place baking sheets on cooling racks for about 5 minutes, then remove cookies to racks.
1 box (4 serving size) French Vanilla instant pudding
1 cup milk
1 cup heavy cream (not milk...you heard me)
Whisk pudding mix, milk, and cream in a medium bowl for about 2-3 minutes. Place in refrigerator for 5 minutes to set.
Once cookies have cooled, spread a generous spoonful on the flat side of one cookie and top with the flat side of another.
Glaze: can of chocolate frosting (don't you dare judge me)
When all cookies are filled, microwave chocolate frosting for about 20-25 seconds, stopping to stir every 5 seconds or so. You want the frosting to be the consistency of a thick glaze. If it gets too runny, it will drip down the sides of the cookies and make a huge mess.
Spoon the chocolate frosting/glaze on the top of each Whoopie Pie, spreading to almost the edges. Keep any uneaten Whoopie Pies stored in your refrigerator.